DLA A-A-20062 E-2009 PASTA PRODUCTS ENRICHED AND WHOLE WHEAT.pdf

1、 AMSC N/A FSC 8920 A-A-20062E METRICJanuary 6, 2009 SUPERSEDING A-A-20062D May 20, 2005 COMMERCIAL ITEM DESCRIPTION PASTA PRODUCTS, ENRICHED AND WHOLE WHEAT The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers enriched

2、and whole wheat pasta products, packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations. 2. PURCHASER NOTES. 2.1 Purchasers shall specify the following: - Type(s), style(s), and class

3、(es) of enriched and whole wheat pasta products required (Sec. 3). - When child nutrition meal pattern requirements must be met (Sec. 3). - When analytical requirements are different than specified (Sec. 6.1). - When analytical requirements need to be verified (Sec. 6.2). - Manufacturers/distributor

4、s certification (Sec. 9.2) or USDA certification (Sec. 9.3). 2.2 Purchasers may specify the following: - Manufacturers quality assurance (Sec. 9.1 with 9.1.1) or (Sec. 9.1 with 9.1.2). - Packaging requirements other than commercial (Sec. 10). 3. CLASSIFICATION. The enriched and whole wheat pasta pro

5、ducts shall conform to the following list which shall be specified in the solicitation, contract or purchase order. Type(s), style(s), class(es), and when applicable, child nutrition meal pattern contributions. Type I - Macaroni, Elbow Form. The unit of elbow macaroni shall be elbow-shaped. Provided

6、 by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20062E 2 Type II - Macaroni, Rigatoni Form. The unit of rigatoni shall be tubular-shaped with ribbed surface. Type III - Macaroni, Shell Form. The unit of shell macaroni shall be seashell-shaped. Class 1 -

7、Small Class 2 - Medium Class 3 - Large Type IV - Macaroni, Mostaccioli Form, Smooth or Rigate Style. The unit of mostaccioli shall be round-shaped with diagonal cut ends. The following specified dimensions may be for either smooth or ridged (rigate) mostaccioli: (Up to 5 percent pined ends are allow

8、able.) Class 1 - Smooth Class 2 - Rigate Type V - Macaroni, Rotini Form. The unit of rotini shall be spiral or twist-shaped. Type VI - Spaghetti, Long Form. The unit of spaghetti shall be solid and cylindrical shaped. Type VII - Vermicelli, Long Form. The unit of vermicelli shall be solid and cylind

9、rical shaped. Type VIII - Lasagna Noodles, Curl or Flat Form. Class 1 - Curl Lasagna Noodles. The two long edges shall be ruffed throughout the length of the unit. Class 2 - Flat Lasagna Noodles. The edges shall be cut straight. Type IX - Fettuccine. Type X - Linguine. Type XI - Capellini (Angel Hai

10、r). Type XII - Orzo. Type XIII - Macaroni, Ziti form. The unit of ziti shall be tubular shaped with a smooth surface. Type XIV - Other Style A - Regular Style B - Whole Wheat Blend (Applicable to Types I, IV, V, VI, VIII, IX, X, and XI.) Provided by IHSNot for ResaleNo reproduction or networking per

11、mitted without license from IHS-,-,-A-A-20062E 3 Style C - Whole Wheat (Applicable to Types I, IV, V, VI, VIII, IX, X, and XI.) Style D - Tri color (spinach, tomato, and regular) (Applicable to Type V.) Style E - Spinach (Applicable to Type IX.) Style F - Roasted Garlic (Applicable to Type IX.) Styl

12、e G - Other When child nutrition meal pattern contribution information is required: Grain/bread equivalents 1 - 1 serving = cup cooked (or 25 gm 9 oz dry) 1/ Grain/bread equivalents 2 - Other 1/ 1/ The pasta product must be either enriched or made from enriched or whole grain flours. Enriched flour

13、shall be in accordance with the requirements as specified in 21 CFR 137.165, Enriched Flour. Enriched pasta products shall be enriched in accordance with the requirements as specified in 21 CFR 139.115 and 21 CFR 139.135. 4. MANUFACTURERS/DISTRIBUTORS NOTES. Manufacturers/distributors products shall

14、 meet the requirements of the: - Salient characteristics (Sec. 5). - Analytical requirements: as specified by the purchaser (Sec. 6). - Manufacturers/distributors product assurance (Sec. 7). - Regulatory requirements (Sec. 8). - Quality assurance provisions: as specified by the purchaser (Sec. 9). -

15、 Packaging requirements other than commercial: as specified by the purchaser (Sec.10). 5. SALIENT CHARACTERISTICS. 5.1 Processing. The enriched and whole wheat pasta products shall be processed in accordance with current good manufacturing practices (21 CFR Part 110). 5.2 Raw ingredients. 5.2.1 Stan

16、dardized pasta products. Products that are named “macaroni,” “spaghetti,” or “vermicelli” shall comply with the U.S. Standard of Identity for Macaroni Products in 21 CFR 139.110. In addition, “macaroni,” “spaghetti,” and “vermicelli” may be manufactured using a vegetable ingredient and be appropriat

17、ely labeled in accordance with the U.S. Standard of Identity for Vegetable Macaroni Products in 21 CFR 139.125. “Whole wheat macaroni,” “whole wheat spaghetti,” and “whole wheat vermicelli” shall comply with the U.S. Standard of Identity for Whole Wheat Macaroni Products in 21 CFR 139.138. Provided

18、by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20062E 4 5.2.2 Non-standardized pasta products. Products that are not named in section 5.2.1 shall conform to the following ingredients. The ingredients used in the non-standardized enriched pasta products s

19、hall be durum wheat semolina and water. The whole wheat blend pastas shall also contain whole wheat flour. The whole wheat pastas shall be made with whole wheat flour or whole durum wheat flour or both, and water. The enriched and whole wheat pasta products may contain ingredients such as, but not l

20、imited to; flax seed, wheat fiber, oats, barley, rye, corn, triticale, and buckwheat. 5.2.3 Enrichment. Products that are named “enriched macaroni,” “enriched spaghetti,” or “enriched vermicelli” shall be enriched in accordance with the requirements as specified in the U.S. Standard of Identity for

21、Enriched Macaroni Products, 21 CFR 139.115. Vegetable macaroni, vegetable spaghetti, and vegetable vermicelli, when enriched, shall meet the requirements of the U.S. Standard of Identity for Enriched Vegetable Macaroni Products, 21 CFR 139.135. All other pasta products, when enriched, shall comply w

22、ith the requirements for the use of the nutrient content claim “enriched” specified in 21 CFR 101.54. 5.3. Uncooked product. 5.3.1. Appearance. The appearance of the enriched and whole wheat pasta products shall not be materially affected by an aggregate of black specks that are larger than 0.8 cm (

23、1/32in) in diameter. 5.3.2 Dimensions. The enriched and whole wheat pasta products shall meet the requirements of Table I. Table I. Dimensions Type Class Length Diameter Width Thickness I 0.635 to 3.810 cm ( to 1- in) 0.279 to 0.686 cm (0.110 to 0.270 in) - 0.076 to 0.127 cm (0.030 to 0.050 in) II 3

24、.175 to 4.445 cm (1- to 1- in) 1.219 to 1.727 cm (0.480 to 0.680 in) - 0.091 to 0.137 cm (0.036 to 0.054 in) III 1 1.111 to 2.540 cm (7/16to 1 in) - - 0.076 to 0.152 cm (0.030 to 0.060 in) 2 1.905 to 2.857 cm ( to 1- in) - - 0.076 to 0.152 cm (0.030 to 0.060 in) 3 3.175 to 4.445 cm (1- to 1- in) - -

25、 0.076 to 0.152 cm (0.030 to 0.060 in) IV 3.810 to 6.350 cm (1- to 2- in) 0.685 to 1.092 cm (0.270 to 0.430 in) - 0.088 to 0.129 cm (0.035 to 0.051 in) Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20062E 5 Table I. Dimensions (continued) Type

26、Class Length Diameter Width Thickness V 2.540 to 4.445 cm (1 to 1- in) 0.838 to 1.397 cm (0.330 to 0.550 in) - 0.076 to 0.152 cm (0.030 to 0.060 in) VI 21.590 to 27.940 cm (8- to 11 in) 0.152 to 0. 279 cm (0.060 to 0.110 in) - - VII 21.590 to 27.940 cm (8- to 11 in) 0.101 to 0.149 cm (0.040 to 0.059

27、 in) - - VIII 1 25.400 2.540 cm (10 in 1 in) - 6.350 1.270 cm (2- in in) 0.093 to 0.152 cm (0.037 to 0.060 in) 2 25.400 2.540 cm (10 in 1 in) - 3.810 0.317 cm (1- in 1/8 in) 0.101 to 0.137 cm (0.040 to 0.054 in) IX 21.590 to 27.940 cm (8- to 11 in) - 0.457 to 0.711 cm (0.180 to 0.280 in) 0.093 to 0.

28、129 cm (0.037 to 0.051 in) X 21.590 to 27.940 cm (8- to 11 in) - 0.229 to 0.289 cm (0.090 to 0.114 in) 0.111 to 0.147 cm (0.044 to 0.0586 in) XI 21.590 to 27.940 cm (8- to 11 in) 0.083 to 0.106 cm (0.033 to 0.042 in) - - XII 0.685 to 0.889 cm (0.270 to 0.350 in) - 0.238 to 0.343 cm (0.094 to 0.135 i

29、n) 0.114 to 0.266 cm (0.045 to 0.105 in) XIII 3.175 to 5.080 cm (1- to 2 in) 0.648 to 0.774 cm (0.255 to 0.305 in) - 0.088 to 0.129 cm (0.035 to 0.051 in) 5.3.2 Defects. The enriched and whole wheat pasta products shall not contain grossly distorted units or units cracked in a checkered pattern over

30、 more than 10 percent of the product surface. The product surface shall be smooth (i.e.; free from rough or coarse sandpaper texture) and free from pock marks. The product shall contain not more than 10 percent by weight of these defects (i.e.; black specks, distorted units, cracks, rough surface, a

31、nd pock marks). 5.3.3 Age requirement. Unless otherwise specified in the solicitation, contract, or purchase order, the enriched and whole wheat pasta products shall be processed and packaged not more than 90 days prior to delivery to the purchaser. Age requirements for Department of Defense (DoD) p

32、rocurements shall be specified in the solicitation, contract, or purchase order. 5.4 Foreign material. All ingredients and finished product shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation. Provided by IHSNot for ResaleNo reproduction or networking permitted w

33、ithout license from IHS-,-,-A-A-20062E 6 5.5 Cooked product. The cooked enriched and whole wheat pasta products shall not break up during cooking and shall not adhere in a mass that cannot be separated with a fork or similar utensil. 5.5.1 Color. The enriched and whole wheat pasta products shall pos

34、sess a characteristic color. 5.5.2 Flavor and odor. When prepared as directed on the package, the cooked enriched and whole wheat pasta products shall possess a characteristic flavor and odor. The cooked product shall be free from objectionable flavor and odor (rancid, musty, bitter, sour, etc.). 5.

35、5.3 Texture. When prepared as directed on the package, the enriched and whole wheat products shall possess a firm, but tender, not mushy or sticky texture. 6. ANALYTICAL REQUIREMENTS. 6.1 Analytical requirements. Unless otherwise specified in the solicitation, contract, or purchase order, the analyt

36、ical requirements for the enriched and whole wheat pasta products shall be as follows: Moisture - 13.0 percent maximum Ash 2/ - 1.1 percent maximuProtein 2/ 12.0 percent minimum Carotenoid color - 3.5 ppm minimu2/ Percent ash and protein shall be calculated on a moisture-free basis. 6.2 Product veri

37、fication. When USDA verification of analytical requirements is specified in the solicitation, contract, or purchase order, analytical testing shall be performed on a composite sample. The composite sample shall be 227 g (8 oz) prepared from five randomly selected subsamples. Subsamples shall be a mi

38、nimum of one packet/container and shall contain the appropriate number of packets/containers to yield a 113.4 g (4 oz) sample when composited. 6.2.1 Preparation of sample. For moisture, ash, and protein analyses, the sample shall be prepared according to the Official Methods of Analysis of the AOAC

39、International, Method 926.06. For carotenoid color analysis, the sample shall be prepared according to the AACC International, Method 14-50. 6.3 Analytical testing. When specified in the solicitation, contract, or purchase order, analyses shall be in accordance with the following methods from the Ap

40、proved Methods of the AACC International and the Official Methods of Analysis of the AOAC International. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20062E 7 Test Method Moisture 926.07, 985.14 Ash 925.11 Protein (N x 5.7) 3/ 999.23, 992.15 C

41、arotenoid color 14-50 3/ (N x 5.7) applies to AOAC test method 992.23 only. 6.4 Test results. The test results for moisture, ash and protein shall be reported to the nearest 0.1 percent. The test results for carotenoid color shall be reported to the nearest 0.1 ppm. Any result not conforming to the

42、analytical requirements shall be cause for rejection of the lot. 6.5 Cook test. The enriched and whole wheat pasta products shall be cooked in accordance with the manufacturers instructions. The cooked enriched and whole wheat pasta product shall be firm but tender, not mushy or sticky, possess a ch

43、aracteristic flavor and odor, and shall be free from undesirable flavors and odors. Cooking instructions shall be printed on the package label, or as specified in the solicitation, contract, or purchase order. 7. MANUFACTURERS/DISTRIBUTORS PRODUCT ASSURANCE. The manufacturer/ distributor shall certi

44、fy that the enriched and whole wheat pasta products provided shall meet the salient characteristics of this CID, conform to their own specifications, standards, and quality assurance practices, and be the same enriched and whole wheat pasta products offered for sale in the commercial market. The pur

45、chaser reserves the right to require proof of conformance. 8. REGULATORY REQUIREMENTS. The delivered enriched and whole wheat pasta products shall comply with all applicable Federal, State, and local mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, di

46、stribution, and sale of enriched and whole wheat pasta products within the commercial marketplace. Delivered product shall comply with all applicable provisions of the Federal Food, Drug, and Cosmetic Act, the Fair Packaging and Labeling Act, and regulations promulgated thereunder. The enriched and

47、whole wheat pasta products shall comply with the allergen labeling requirements of the Federal Food, Drug and Cosmetic Act. 9. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 9.2 or 9.3; purchaser may specify 9.1 with 9.1.1 or 9.1 with 9.1.2. Manufacturers quality assurance. When required in t

48、he solicitation, contract, or purchase order, the product manufacturer shall be required to provide evidence, by certificate, that the manufacturing plant has undertaken one of the following quality assurance measures within 12 months prior to providing a bid, or no later than 10 business days from the date of awarding of Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20062E 8 the contract. Failure to provide this documentation within the proper time frame may result in the contract being terminated for cause. 9.1.1 Pl